tag:blogger.com,1999:blog-7237633934633144064.post4554946266852609835..comments2015-03-31T07:49:40.918-04:00Comments on Living the Frugal Life: Using It Up: Deviled BonesKatehttp://www.blogger.com/profile/18017959421018964001noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7237633934633144064.post-39276093445383376372010-01-22T12:47:57.638-05:002010-01-22T12:47:57.638-05:00After Thanksgiving I fed my hens the leftover turk...After Thanksgiving I fed my hens the leftover turkey legs from our deep fried birds - there was nothing left but bone and cartilage by the time they were done.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-82623556929096613892010-01-09T08:59:33.200-05:002010-01-09T08:59:33.200-05:00Rv, I&#39;m guessing you meant your comment for me...Rv, I&#39;m guessing you meant your comment for me, not Stephanie, though correct me if I&#39;m wrong. From perusing your blog, I wouldn&#39;t expect a little growl here and there to make a man such as yourself nervous. But if I ever sit down to dinner with you, I&#39;ll restrain myself.Katehttp://www.blogger.com/profile/18017959421018964001noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-40534327984436695752010-01-07T17:30:48.409-05:002010-01-07T17:30:48.409-05:00stephanie: love your site and your wit but the gro...stephanie: love your site and your wit but the growling part over the bones makes me a little nervous.sv kohohttp://www.blogger.com/profile/11058401490041584973noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-32709443195452392142010-01-07T08:18:38.993-05:002010-01-07T08:18:38.993-05:00Laurie, welcome and thanks for stopping by. Home-...Laurie, welcome and thanks for stopping by. Home-caught salmon! Lucky you! Are you perhaps in Alaska?<br /><br />Stephanie, you&#39;re welcome. Hope it turns out well for you. It&#39;s a great favorite of mine.Katehttp://www.blogger.com/profile/18017959421018964001noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-38104544806535435672010-01-05T15:21:35.456-05:002010-01-05T15:21:35.456-05:00Thanks for the recipe! I think I&#39;m going to g...Thanks for the recipe! I think I&#39;m going to give it a try this week. :-)<br /><br />StephanieStriving for a Simple Lifehttp://strivingforasimplelife.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-59845452653707684112010-01-05T12:58:49.449-05:002010-01-05T12:58:49.449-05:00We served home-caught salmon for one of our holida...We served home-caught salmon for one of our holiday meals. After we picked the bones as clean as we could, our chickens relished the remains! It is very cold here, and they love getting bits of these rich foods. I&#39;m enjoying your blog!<br /><br />LaurieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-32872458178288848532010-01-05T12:18:03.576-05:002010-01-05T12:18:03.576-05:00Kathie, have fun with it!
Frugal Canner, gosh it ...Kathie, have fun with it!<br /><br />Frugal Canner, gosh it does sound like we made nearly the same dinner. There&#39;s not much of a gap between Yorkshire pudding and popovers.<br /><br />Joel, it&#39;s a good thought. The marrow in rib bones is the red type, not the fatty yellow type, so I don&#39;t think there would be much there for the hens to eat. But the soil microbes will go to town on it, I&#39;m sure.Katehttp://www.blogger.com/profile/18017959421018964001noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-70906576647603684622010-01-04T22:39:40.257-05:002010-01-04T22:39:40.257-05:00This might be messy, but I&#39;m sure if you split...This might be messy, but I&#39;m sure if you split them open with your sledge hammer, they&#39;d love the marrow even more than the meat, and probably even enjoy any slivers they could pry away.Joelhttp://www.blogger.com/profile/16755460714090772432noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-74066644328790267772010-01-04T20:55:12.685-05:002010-01-04T20:55:12.685-05:00Great minds run on the same track! I served rib r...Great minds run on the same track! I served rib roast for the holiday as well as popovers. The ribs a day or so later are another part of the tradition. After I have done my cave woman thing to the bones my little dachshund loves to suck on them till they are clean. We make a good pair!The Frugal Frauleinhttp://frugalcanning.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-89604427979797856332010-01-04T16:56:12.630-05:002010-01-04T16:56:12.630-05:00That sounds yummy! I save the bones for soup stoc...That sounds yummy! I save the bones for soup stock, but think I&#39;ll have to try this some time...Kathiehttp://twofroghome.comnoreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-58739439720468565012010-01-04T15:38:23.285-05:002010-01-04T15:38:23.285-05:00Stephanie, provided you have a cooked roast and a ...Stephanie, provided you have a cooked roast and a blender or food processor, Yorkshire pudding couldn&#39;t be easier.<br /><br />Some just use the drippings from a roast in a clean pan. I use the pan the roast itself was cooked in. When the roast is done, put it on a platter, cover with foil and let it &quot;rest&quot; before carving. Crank the oven way up to 500 F. If there are crusty, stuck-on bits in the roasting pan, scrape them to loosen. There needs to be plenty of fat in the pan, so don&#39;t remove any. And if it was a dry roast, this won&#39;t work. If there&#39;s only a little fat, it&#39;ll work, but not so great.<br /><br />As the oven heats up, put 2 eggs, a cup of flour, a cup of milk, and a generous pinch of salt in the blender/food processor. Whip it like crazy, scraping down the sides if necessary. Then whip it some more. Seriously. You want lots of air incorporated in the batter. Pour this in the roasting pan and put it in the oven. Cook for ~10 minutes. It&#39;ll puff up a lot, buckle, maybe crack open and get nice and golden around the edges. Then it&#39;ll deflate when you take it out of the oven.<br /><br />If you&#39;re like me you&#39;ll have cooked your roast no more than medium rare and can enjoy mopping up the juices with your share of the Yorkshire pudding.<br /><br />Bon apetit!Katehttp://www.blogger.com/profile/18017959421018964001noreply@blogger.comtag:blogger.com,1999:blog-7237633934633144064.post-27484856239627572372010-01-04T15:04:35.494-05:002010-01-04T15:04:35.494-05:00Your Christmas dinner sounded yummy. :-) Did you ...Your Christmas dinner sounded yummy. :-) Did you make the Yorkshire pudding? If so, do you have a recipe? I&#39;ve been wanting to try it ever since our visit to England a few years ago.<br /><br />StephanieStriving for a Simple Lifehttp://strivingforasimplelife.wordpress.com/noreply@blogger.com